Deviled Eggs with Bacon and Jalapeno

  • Yield: 12 servings


12large eggs
1/2-3/4cup mayo
1tablespoon dijon mustard
4whole green onion
12slices bacon
1large jalapeno (take out seeds)
2dashes salt and pepper


  1. Boil and cool eggs. Slice in half. Place yolks in a medium bowl.Place whites on a serving plate.
  2. Cook bacon. It should be well done and crunchy. Cool and crumble.
  3. Mince Jalapeno and onion.
  4. Add Mayo, mustard, salt and pepper  to egg yolks and blend well. You may need to add a little more mayo if it looks too dry.
  5. Fold in the rest of the ingredients.
  6. Spoon mixture into the egg whites.
  7. Serve cold and ENJOY!!!